Feeding a revolution — Formerly "farmers Market Vegan"

Juice Pulp Pancakes with Raw Banana Butter and Almonds

If you haven’t already done so, please take a moment to vote in the polls for which yummy treats you’d most enjoy recieving in a vegan holiday gift basket! They will remain open until Thursday, January 5.

While I did not feel compelled to formulate a “Year in Review” post like a good many of my favorite bloggers (I have only been blogging for just under six months, after all), I do have a recipe that, in my opinion at least, easily lives up to the excitement of New Years Day.

Gena’s Carrot Cake Pancakes include carrot juice pulp in the batter. Being the avid juice pulp lover I am and readily aware of the spinach-kale-apple pulp eagerly waiting for culinary greatness in my freezer, I used her recipe as a jumping-off point for my own fiber-rich, nutrient-dense breakfast. To garnish the pancakes, I whirred a sliced frozen banana in my mini food processor to create a banana butter of sorts, using the same technique as for raw banana ice cream, and sprinkled on toasted chopped almonds.

Feel free to replace the flours I’ve listed with your favorite ones, just so long as the total amount of flour comes out to 1 1/4 cups. For sweeter pancakes, whisk 1 tbsp agave nectar into the wet ingredients.

Thanks, Debbie! Glad to be of service. I’ve also stirred the pulp into oatmeal and pureed it into smoothies. Gena at Choosing Raw has a vast array of uses for juice pulp like veggie burgers, crackers, etc. Take a look at her recipe page! http://www.choosingraw.com/recipes/

It’s kind of not cool how amazing you are at keeping so freaking healthy! I’m so jealous of the amazing food you’re able to make every freaking day :) When you have time and we can hang out we should cook :)